Herbed omelette

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 4


  • 2
    packets blue cheese pasta salad
  • 2
    red peppers, quartered and de-seeded
  • 2
    large tomatoes, peeled and cut into strips
  • 1
    cucumber, peeled, de-seeded and cut into strips
  • 1
    bunch chives, chopped
  • 10
    basil leaves, chopped
  • 5
  • 15
    chopped fresh herbs
  • salt and freshly ground black pepper
  • 45
    olive oil
  • 2
    cloves garlic, crushed
  • 2
    anchovy fillets, mashed
  • 5
    Dijon mustard
  • 30
    wine vinegar
  • 125
    olive oil


1. Place peppers under hot grill. When charred, hold under running cold water and remove skin. Cut into strips. 2. OMELETTE: Lightly beat the eggs with the herbs and seasoning, add 30 ml of the oil. Use the remaining oil to fry the omelette. Lightly grease an omelette pan. When hot add enough of the omelette mixture to cover the base of the pan. The omelette should be the thickness of a pancake. Cook for about 1 minute. Slide onto a plate to cool. Continue to cook the remaining omelette mixture. When cool, cut into thin strips. 3. PASTA: Cook pasta according to pack instructions and drain. 4. DRESSING: Blend all the ingredients with the dressing powder and pour over hot pasta. 5. Toss red pepper strips, tomato, cucumber, chives and omelette strips into pasta. Sprinkle with basil leaves and serve. Serves 4-6

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